A knife with at least a 3-inch blade should be used to fillet a fish. For the best taste, fish should be eaten within two hours of catching and killing them.

Once you’ve caught a fish, the fist step is to give it a good cleaning. This can be done with your bare hands as you won’t need to worry about removing the scales; once cooked, the skin (along with the scales) will slip easily from the meat of the fish. Rinse your dead fish in water (running water, if possible) and rub the skin vigorously with your fingers. This will remove the natural slime layer, which protects the fish from harmful bacteria, cuts and other injuries.
Find a smooth, flat surface on which to fillet your fish. A flat rock, canoe paddle or a lightweight flexible cutting board all make good cutting surfaces.

Fish that are less than 12 inches long are best gutted and cooked whole.

Fish that are larger than 12 inches require a slightly different technique.

Step 1: Make a deep cut just behind the gills by holding the knife parallel to the gill and slicing down to the backbone. Cut about halfway through the fish, being careful not to slice through the backbone.
Step 2: Make another cut a few inches long along the top of the fish (the dorsal side). Cut along the backbone, being careful to leave the backbone attached to the tail.
Step 3: Turn the fish over so that your cut is facing away from you and the belly of the fish is facing you. Repeat step two so that the skin separates from the lower side of the fish as seen in the diagram.
Step 4: Finish cutting away the skin by pealing it away from the body of the fish and running the blade of your knife along the remaining connected skin.

In bear country, be sure to carry the entrails, skin and bones at least a half-mile from camp and bury them. Thoroughly wash up and store your cooking clothes along with your food in a bear safe
area.

Copyright: June 2008. All rights reserved. Packit Gourmet, LLC